The purpose of the visit was to conduct a routine inspection.
Please send a copy of the updated menus by 9/18/2015.
Please send a copy of the parasite destruction from Wismettac by 9/18/2015.
Please send a copy of the repair of the dish machine by 9/9/2015.
Please send a copy of the routine pest control by 9/11/2015.
Thank you for your time. If you have any concerns, feel free to contact me.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Observed food employees using improper handwashing procedures. Food employees washed gloved hands.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash hands after handling raw food (salmon) then transitioning to touch ready to eat food (shrimp tempura).
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction (repeated violation)
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: smoked salomon, escarlot, yellow tail, yellow fin tuna, and rock fish.
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours. DISCUSSED WITH MANAGER TO FAX/EMAIL INVOICE OF PARASITE DESTRUCTION.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Bean sprouts (69'F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. ITEM WAS DISCARDED
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site) (repeated violation)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -- Sushi Rice
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. TIME WAS ADDED TO THE SUSHI RICE CONTAINER.
- Critical: Consumer Advisory, Reminder Provided
Observation: Chef special rolls menu and party platter options on the to-go menu did not include reminder/asterisk for raw food.
Correction: The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions". DISCUSSED WITH MANAGER, MANAGER WILL SEND A COPY OF THE UPDATED MENU.
- Sanitizer Test Kit Required (corrected on site) (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a bleach test kit. CFM NOTED NO TEST STRIPS WERE AVAILABLE. INSPECTOR SAW TEST STRIPS ON TOP OF 3 VAT SINK.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): sushi flat top refrigerator, and cooler across from cook line.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. MANAGER WILL FAX/EMAIL INVOICE.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: plates, cups, and bowls.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. ADVISED CFM TO HAVE 3 VAT SINK SET UP WITH SANITIZER.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of cockroaches (under the cookline and in dry storage area).
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of cockroaches on the premises. MANAGER WILL FAX/EMAIL PEST CONTROL INVOICE.
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09/04/2015 | Routine | |
The purpose of today's visit was to conduct a complaint investigation received by the Health Department on September 12, 2014. The complainant allegedly found a large bug inside there to-go rice container. The manager was aware of the complaint. Observe no live or dead insects throughout the facility at the time of the visit. The kitchen was well organize, clean and receive monthly pest control service. The complaint is not confirm at the time of the inspection.
No violation noted during this evaluation. | 09/15/2014 | Complaint | |
The purpose of this visit is to conduct a re-opening inspection after a small fire at the facility. Upon arrival, observed staff still cleaning. The sushi area, dining area and the cookline area not affected by the fire. There was small fire across the walk-in refrigerator above the 2-vat sink and dry storage area. Observed floor was cleaned, they wash, rinsed and sanitzed all the food contact surfaces. All packaged containers, cans, and bottles were washed. They will wash it one more time before using. Empty the ice machine and wash rinse and sanitize it.
Observed cracked light shielding above the prep sink. The damaged ceiling tile and light shield will be replaced by the property manager or the owner. They discarded all the uncovered items which includes to go boxes. Observed sprinkler around prep sink area was leaking. The property manager will replace it.
They were approved by the Fire Department, confirmed by speaking with the officer on duty.
The facility can be re-open for business.
No violation noted during this evaluation. | 05/20/2014 | Complaint | |
The purpose of today’s visit was to conduct a routine inspection.
MAINTENANCE:
*Water Heater: State Sandblaster (cannot read data plate)
*Dish Machine: CMA C-2, observed with correct level of Chlorine.
EHS provided parasite destruction requirements, sample parasite destruction letter and updated Employee Health handouts in Spanish. EHS observed updated handouts (red folder) in English and Thai provided by the previous EHS.
NOTES TO MANAGER:
No later then Thursday, April 11, 2013 please fax copies the following:
1) The signed Employee Health agreements after the employees are trained. Please keep signed copies of employee health agreements on record in the facility. EHS will not keep copies of the agreements that are faxed.
2) Written confirmation that escolar, yellowtail and striped bass used in the sushi cases have been frozen to ensure parasite destruction.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.-------------Observed food employee fail to wash hands before putting on a new pair of gloves and after handling a raw shell egg with previous pair of single use gloves.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. DISCUSSED WITH MANAGER AND FOOD EMPLOYEE. FOOD EMPLOYEE WASHED HANDS AND PUT ON A NEW PAIR OF GLOVES.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: ----sushi rice.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. DISCARDED.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:
1) Knives between prep coolers,
2) Scoops in still room temperature water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form did not have written confirmation that it was frozen to ensure parasite destruction:
1) Escolar,
2) Yellowtail,
3) Striped bass.
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:----observed bean sprouts sitting out at room temperature at 46F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. PLACED IN COOLER THAT MAINTAINS BELOW 41F
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold holding equipment:----Yoshimasa sushi cases.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:
1) Gaskets,
2) Outside of dry storage containers.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink in the kitchen being used to rinse off a knife.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. DISCUSSED WITH MANAGER AND FOOD EMPLOYEE.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the following is in need of cleaning:
1) Walls in back area of facility,
2) Floor
3) Between and under equipment.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/28/2013 | Routine | |
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